I'm new to GF baking....my husbands friend need to eat GF so I'm trying to make him different baked goods he can eat. I was wondering if anyone tried to GF the somoa cookies in VCIYCJ? I was thinking of subbing coconut flour for the AP flour? Would that work? Would it be a 1:1 conversion also?

generally gluten-free baking isn't as simple as subbing one flour 1:1 for another flour. since i don't have vciycj, i don't know how much ap flour the recipe calls for but generally i like the approach i learned in the allergen free baker's handbook by cybele pascal http://www.herbivoreclothing.com/products/The-Allergen%252dFree-Baker%27s-Handbook-by-Cybele-Pascal.html, which is3 parts superfine brown rice flour to 2 parts potato starch to 1 part tapioca starch. i've also had good luck using oat flour and xantham gum in cookies, if your friend is ok with oats.

xokittee

_________________Cake Maker to the Starspakupaku"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar

Thanks for the info. There is only 1 cup AP flour which is why I thought maybe 1 cup coconut flour might be a good sub. I used to bake for him quite a bit but now that he must eat GF I need to do some research. He is OK with oats - in fact, I got a package of GF oats from Bob's Redmill. Figure I can grind that up and make my own flour. I might try this route first.

Also, I was not sure if brown rice flour was GF - guess it is. I have a ton of that flour also and can give that a try. Thanks!

Thanks for the info. There is only 1 cup AP flour which is why I thought maybe 1 cup coconut flour might be a good sub. I used to bake for him quite a bit but now that he must eat GF I need to do some research. He is OK with oats - in fact, I got a package of GF oats from Bob's Redmill. Figure I can grind that up and make my own flour. I might try this route first.

Also, I was not sure if brown rice flour was GF - guess it is. I have a ton of that flour also and can give that a try. Thanks!

rice is gluten-free. if it's just a cup, you can try to grind the oats really fine in a coffee grinder and then sift them to make sure you get the chunks out. if you have xantham you could add a tiny amount, but you prolly won't need it for such a small amount of flour.

xokittee

_________________Cake Maker to the Starspakupaku"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar

When subbing flour it sometimes is helpful to weigh the amount of regular flour called for and then weigh the substitute flour you are using and go by that, rather than a cup, since sometimes different amounts of flour fit in a cup and it can make your dough too wet or dry or whatever.

I tend to find that for one cup if all purpose flour I tend to use half a cup rice flour and a quarter each of millet or quinoa and a tapioca or corn flour! As worked for me for cakes cornbread !

Do you use cooked quinoa or do you grind up dry quinoa to make a flour? I was thinking earlier today that I would like to try making healthier cookies with quinoa in them...and my mom really should not have gluten so I want to convert her by showing her how easy substitutions can be.